Toast the California and arbol chiles in a skillet for about 3-5 minutes.

Place the chiles in a bowl and add the boiling water, onion, and garlic, making sure everything is well submerged.

Toast the black peppercorns, cinnamon, bay leaves, and cloves in a skillet for about 3-4 minutes, then add them to the chiles.

Once the chiles are well soaked, transfer them to a blender along with the soaking water and 1/2 cup apple cider vinegar. Blend until smooth.

In another bowl, season the pork steaks with salt on both sides.

Pour the blended marinade over the pork and mix well so all the pieces are thoroughly coated (wear gloves).

Let the pork marinate to absorb the flavors.

Grill the pork in a skillet or over charcoal if possible.

For the salsa: Mix all the ingredients together and season to taste.